This brown rice pudding and the creamy sauce that goes with it, is sugar-free, dairy-free, and egg-free and it tastes great! It is a favorite desert of mine that has gone through many changes through the years.
I often do not even bake it; just cook it on top of the stove in a pot until it is the consistency I like.
1 cup short grain brown rice, uncooked 1/2 tsp. salt 1 1/2 cups rice, almond or soy milk 1 tsp. vanilla extract 3 tbsp. coconut oil or butter 1 tsp. – 2 tsp. cinnamon 1 cup sultana raisins 1/2 cup dates, chopped 1/2 cup unsweetened coconut 1/2 cup walnuts, chopped
Mix cooked rice in a glass baking dish with remaining ingredients except for cinnamon.
Sprinkle cinnamon on top.
Bake at 400º for 40 to 50 minutes.
Serve with “Cream Sauce” on top.
Serves 4 big servings or 8 small ones.
1 1/4 cup rice, almond or soy milk 3/4 cup apple juice 3 tbsp. arrowroot 2 tbsp. coconut oil or butter 1 tsp. lemon juice
Mix the first 3 ingredients together.
Bring to a boil, stirring constantly until thickened.
Add lemon juice and coconut oil.
Serve on top of Brown Rice Pudding.
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I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.